Colorado’s pristine waters offer some of the best fly-fishing experiences in the world. Whether you’re a seasoned angler or a novice, there’s nothing quite like the thrill of reeling in a beautiful trout from one of the state’s crystal-clear rivers or lakes.
After a successful day on the water, the next step is preparing and cooking your prized trout catch. In this blog post, we’ll explore various ways to turn your trout into mouthwatering dishes that will satisfy your appetite and leave you wanting more. We’ll share some of our favorite recipes and techniques to make the most of your fresh catch.
- Classic Pan-Fried Trout
Pan-frying trout is a simple and classic way to enjoy the delicate flavor of fresh fish. Here’s a summary of an easy pan-fried trout recipe from House of Nash Eats.
Ingredients:
- 2-4 whole trout, gutted and cleaned
- Salt and pepper
- 1/4 cup all-purpose flour
- 2-3 tablespoons vegetable oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- Fresh herbs (such as parsley or thyme) for garnish
- Lemon wedges for serving
Instructions:
- Start by patting the cleaned trout dry with paper towels. This helps the skin crisp up during frying.
- Season the trout inside and out with salt and pepper.
- Dredge the trout in flour, shaking off any excess.
- Heat the vegetable oil and butter in a large skillet over medium-high heat.
- Once the oil is hot, add the trout to the skillet, cooking for 3-4 minutes per side, or until the skin is golden brown and the flesh is flaky.
- In the last minute of cooking, add minced garlic to the skillet and baste the fish with the sizzling butter.
- Serve the pan-fried trout hot, garnished with fresh herbs and lemon wedges.
- Grilled Trout with Lemon and Herbs
Grilling trout brings out its natural flavors and infuses it with a smoky aroma. This recipe from the Wicked Noodle is perfect for a summer cookout by the water.
Ingredients:
- 2 whole trout
- 2 tablespoons fresh parsley, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh basil, minced
- 1 tablespoons fresh rosemary, minced
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Lemon slices, about 2-3 slices per fish
Instructions:
- Mix together the herbs and garlic.
- Spread evenly inside the trout.
- Add lemon slices (two or three per fish, depending on size).
- Cover and refrigerate at least two hours.
- Oil cooking grate and preheat grill.
- Sprinkle fish with salt & pepper.
- Grill for 4-5 minutes on each side over medium heat or until fish is cooked through (larger fish can take a good fifteen minutes, so use your good judgement).
- Carefully remove fish from grill, sprinkle with more chopped parsley and lemon slices to garnish, and serve
3. Trout Tacos
Trout tacos are a fun and flavorful way to enjoy your catch. The combination of fresh fish and zesty toppings makes for a satisfying meal. Try out these Crispy Trout Tacos with Jalapeno Slaw from Kitchen Wrangler’s recipe collection.
Ingredients:
- Slaw:
- 2 cups finely shredded cabbage
- 1 green onion, minced
- 1 small fresh jalapeño, minced
- ¼ cup shredded carrot
- Salt and pepper to taste
- Pinch of sugar
- ¼ cup rice wine vinegar
- Trout
- ½ cup cornstarch
- ½ cup all-purpose flour
- Salt and pepper to taste
- 1 egg white
- 2 cups vegetable oil
- ¾ pound fresh trout fillets
Instructions:
- To make the slaw, combine all of the ingredients in a medium-sized mixing bowl. Set aside in the refrigerator until ready to serve.
- For the trout, combine the cornstarch, flour, salt and pepper in a shallow plate.
- Place the egg white in a separate shallow plate. Lightly beat the egg white.
- Heat the vegetable oil to 350°F in a skillet
- Dip the trout fillet in the egg white, then pass through the flour mixture, until the filet is well coated.
- Heat a skillet or grill pan over medium-high heat and cook the trout fillets for 3-4 minutes per side, or until the fish flakes easily.
- Warm the tortillas in the oven or on the grill for a minute or two.
- Assemble your trout tacos by placing a piece of fish on each tortilla, and top with the slaw
- Serve your trout tacos with lime wedges and your favorite hot sauce or salsa.
4. Trout Almondine
Trout Almondine is a classic French preparation that combines the delicate flavor of trout with the nutty richness of almonds. Here’s a favorite recipe of ours from Sara McCleary at Belly Rumbles.
Ingredients:
- 2 whole trout, gutted and cleaned
- Salt and pepper
- 1/4 cup all-purpose flour
- 4 tablespoons butter
- 1/2 cup slivered almonds
- Juice of 1 lemon
- Chopped fresh parsley for garnish
Instructions:
- Start by patting the cleaned trout dry with paper towels.
- In a large shallow dish place flour, and season generously with salt and pepper.
- Put the trout in the dish and dredge them in flour, shaking off any excess.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the trout and cook for about 4-5 minutes per side, or until the skin is golden brown and the flesh flakes easily.
- In another small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add slivered almonds and cook until they turn golden and fragrant.
- Remove the almonds from the heat, stir in lemon juice, and season with salt.
- Serve the trout hot, drizzled with the almond and lemon butter sauce, and garnish with chopped fresh parsley.
5. Trout Ceviche
Trout ceviche is a refreshing and tangy dish that’s perfect for a light and healthy meal. Check out our own take on this classic recipe.
Ingredients:
- 2-4 trout fillets, deboned and skinless
- Juice of 4-5 limes
- 1/2 red onion, finely chopped
- 2 tomatoes, diced
- 1/2 cucumber, diced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 1-2 jalapeño peppers, finely chopped (optional for heat)
- Avocado slices for serving
- Tortilla chips or tostadas
Instructions:
- Cut the trout fillets into small, bite-sized pieces.
- In a glass or non-reactive bowl, combine the trout pieces and lime juice. Make sure the trout is fully submerged. Cover and refrigerate for about 30 minutes or until the fish turns opaque.
- Drain the lime juice from the trout and discard it.
- In a separate bowl, mix the trout with chopped red onion, tomatoes, cucumber, and cilantro.
- Season with salt and pepper to taste and add chopped jalapeño if you like it spicy.
- Serve your trout ceviche with avocado slices and accompany it with tortilla chips or tostadas for a fresh and zesty appetizer or light meal.
Fly fishing in Colorado provides not only an exciting outdoor adventure but also the opportunity to savor the freshest trout you can catch. Whether you prefer classic pan-fried trout, grilled delicacies, baked stuffed fish, or zesty tacos, there are countless ways to prepare and enjoy your trout catch. So, the next time you head out for a day of fly fishing in the beautiful Colorado wilderness, make sure to save these recipes for later. Your taste buds will thank you for it!
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